Roasted Potatoes With Garlic and Rosemary |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I eyeball everything on this recipe. Leaving the garlic whole and in the skins is a nice way for garlic lovers and non garlic lovers to eat this dish. Just squeeze the garlic out of the skin and eat with potato. Yummy! Ingredients:
new potato, 1-inch cubes (enough to cover the bottom of a baking sheet single layered) |
extra virgin olive oil (enough that potatoes are well coated) |
kosher salt and pepper, to taste |
2 -3 sprigs fresh rosemary, remove twigs |
2 whole heads of garlic, break into cloves leave the skin on them |
Directions:
1. Preheat oven to 425 degrees F.
2. Parboil the potatoes and drain.
3. Place the potatoes and garlic cloves on the baking sheet.
4. Coat well with Olive oil, sprinkle salt and pepper to taste and rosemary.
5. Bake until golden brown, about 30 minutes.
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